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Korean Specialty
Korean Kimchi in many different colors and tastes
Kimchi is side dish made by preserving many vegetables with the brine, and seasoning with spices, then salting it with fish source and leaving it so as to be get flavored. There are 300 kinds of home made Kimchi in Korea. It is never second to none food since milk products has 150 kinds in Western.
Kimchi is generally different in taste and type by kind. There are different vegetable produced by region and season, and many different kinds of spices, mixing ratio, and maturing ways which allows for different shape and taste. Above all, Every one makes kimchi in its unique style so it becomes diversified by hands. Kimchi is made by mixing various vegetables so as to harmonize beautiful color and taste, which is not only food, but also sublimated as 'Culture' and 'Art'.
I am only attached to "Korean Kimchi" the fermented food. Please check me before you buy Korean Kimchi!
What does the character of Ginseng symbolize
It shows fermented food which keeps our body health by given as oval shape of symbolizing nature and environment, and diet food. It represents Kimchi, Korean traditional food with health and various nutriments.
kimchi
Korea, the hometown of Kimchi
Korean Kimchi is developed with Korean agriculture.
The method of preserving vegetables for preparing winter has been developed in Korea, having 4 distinctive seasons. Kimchi is started from preserved vegetable for winter since the 7th century. After this, it began to have red color since using powdered red hot pepper since the 18th century. At this time, Kimchi started to show epoch-making change, which has been developed as today's Kimchi putting various seasoning such as fish source inside of cabbage in many folds. Main vegetables and mixture of various spices such as powdered red hot pepper became playing a great role in maintaining the taste of Kimchi.
Different Kimchi by regional environment
Kimchi is nature-resembled food which uses proper ingredient by region and made suitable for its climate. First of all, for the major ingredients, not only vegetables from field, but also wild edible greens and herbs were used. Also, In north province with cold weather and low temperature, the kimchi is less seasoned and has simple taste. In contrast, In south province with warm climate, the kimchi has deep and rich taste with many seasonings and fish source to prevent from quick flavored.
ChimChaeKimChaeKimchi

The origin of word "Kimchi" Kimchi is originated from
Chinese character 'ChimChae'(沈菜) which means
preserving vegetables with salt.

Radish
It has rich nutriment and sweetness rather
than sharp taste. It is good for natural
digester since there are digestive
enzymes. It helps solving thirst.
Ginger
Its diastase and proteolysis enzyme stimulate
secretion of digestive juice and gastrointestinal
movement in our body. Its spicy taste helps
blood circulation and provides sterilization
and antibiotic action.
Garlic
It has good antibiotic effect on virus, mold,
or bacilli, It has been found that it helps
protecting body temperature and aging
prevention which prevent inflammation such
as cold, and bronchial trouble.
Salted shrimp source
It provides protein, amino acid and fat which
can be insufficient in vegetables, and helps
forming unique taste of Kimchi.
Green onion
and it is found that its hot and sharp smell
has antibiotic action and strengthening
immunity.
Onion
There are many calcium and iron content in
onion, which helps robustness and good
for preventing geriatric diseases such as
high blood pressure and arteriosclerosis.
Emulsified Aryl stimulates mucous membrane
of stomach and intestines so as to facilitate
secretion of digestive fluid.
Pepper
It is good for stimulating secretion of gastric
juice, appetite, and blood circulation, also
helps secretion of mucus which is good
as expectorant.
Korean-Leek
It helps digestion, strengthen intestines,
and warm our body. Also it has effects on
improving weak condition, beauty, and
preventing geriatric diseases by
purifying blood.
Baechoo Kimchi
Baechoo Kimchi
It is the representative Korean traditional Kimchi made by preserving fine chinese cabbage. It is first produced and now becomes global food on dining table all over the world.
Chong-gak Kimchi
Chong-gak Kimchi
It is made by maturating salted radish with seasoning, which has nice crunch and delicious taste. It is increasing in export order from many countries.
Gat Kimchi
Gat Kimchi
It is made by preserving the vegetable called 'Gat' in the brine and washing and hydrating, then, maturating with seasonings. It is an alkaline Kimchi having unique smell with less hot taste, now popular among foreigners who seeks new flavor.
Baek Kimchi
Baek Kimchi
It is similar to Baechoo Kimchi in process but has more simple taste with apple and Korean-pear juice, and not spicy since there is no powdered red pepper included. Therefore, it is enjoyable even for those who first try Kimchi
O-ee Sobaki (Cucumber Kimchi)
O-ee Sobaki (Cucumber Kimchi)
It is made by using crunch cucumber. It has freshness and crunch which are unique nature of cucumber along with its sweet and sour juice. It is 4 seasons Kimchi, but especially good in summer.
Kak-too-gi
Kak-too-gi
It has unique shape of hexahedron by cutting radish. It suits to any other food with hot, sweet, and sour taste.
Dongchimee
Dongchimee
It is juicy Kimchi made in the brine with big slice of radish or small sized whole radish. It has excellent refreshing, delicious taste in clear soup. Harmonized with radish, and especially very popular in winter.

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